Vietnamese Noodle Salad with Fresh Herbs became a favorite of mine while working in a local café where it was a summer staple. Its cool noodles, crisp vegetables, and fragrant herbs always stood out. Later, I started making it at home adjusting the dressing, trying different proteins, and loving how easy it was to prepare. This salad is light, full of flavor, and comes together fast. In this guide, you’ll learn how to make a fresh, satisfying version at home with your choice of grilled chicken, crispy tofu, or a vegetarian twist. Perfect for warm days or easy lunches.
See all our Asian-Inspired Summer Salads
Table of Contents
Table of Contents
What is Vietnamese Noodle Salad (Bún)?
Vietnamese Noodle Salad, also known as Bún, is a chilled noodle bowl that blends rice vermicelli with fresh herbs, crisp vegetables, and your choice of protein. Everything is brought to life with Nước Chấm, a tangy, savory, slightly sweet dressing that’s central to many Vietnamese dishes.
Bún” is the Vietnamese term for the thin rice noodles that form the foundation of this dish. Unlike hot noodle soups, Bún is served cool, making it an ideal dish for warmer days or when you want something refreshing but still filling.
What makes this salad a favorite is its mix of textures and bold flavors. Every bite is a mix of soft noodles, crunchy vegetables, bright herbs, and a punchy dressing that hits sweet, salty, sour, and spicy notes all at once.
Vietnamese Noodle Salad with Fresh Herbs
Ingredients
For the noodle base
- 12 ounces thin vermicelli noodles such as rice stick or mung bean variety
- 2 carrots peeled and shredded
- 2 cucumbers seeded and shredded
- 4 green onions finely chopped
- 1 and a half cups fresh bean sprouts
- One third cup chopped fresh cilantro
For the dressing
- Half a cup fish sauce
- Half a cup seasoned rice vinegar
- 3 tablespoons sugar
- 2 cloves garlic minced or pressed
- One quarter teaspoon crushed red pepper
To serve
- Fresh lime wedges for squeezing over just before serving
- Feel free to adjust the vegetables based on what you have. The key is using fresh crisp ingredients for the best crunch and flavor.
Instructions
- Place the vermicelli noodles in a large heatproof bowl. Pour boiling water over them until fully submerged. Let them soak for about 3 to 4 minutes or until soft but still springy.
- Drain the noodles and rinse them thoroughly under cold running water. This stops the cooking process and helps remove excess starch. Set them aside to cool completely.
- In a large mixing bowl, combine the cooled noodles with the shredded carrots, cucumbers, bean sprouts, chopped green onions, and cilantro. Toss gently to mix.
- In a separate bowl or a glass jar with a lid, whisk together the fish sauce, seasoned rice vinegar, sugar, garlic, and crushed red pepper until the sugar dissolves. This is your dressing.
- Pour about three quarters of the dressing over the noodle mixture. Use clean hands or tongs to toss everything gently but thoroughly so the flavors are well distributed.
- Taste and add more dressing if needed.
- Just before serving, sprinkle extra cilantro and green onions on top. Add a fresh squeeze of lime for brightness.
- If preparing in advance, store the components separately in the fridge. Only mix in the cilantro and dressing right before serving to keep the herbs fresh and the noodles from absorbing too much liquid.
Notes
- Calories: 280 to 320 kcal
- Protein: 4 to 6 g
- Fat: 6 to 8 g
- Carbohydrates: 50 to 55 g
- Fiber: 3 to 5 g
- Sugars: 8 to 10 g
- Sodium: 900 to 1100 mg
• Most calories come from rice noodles and dressing sugar.
• Sodium is mainly from the fish sauce. Use a low-sodium or vegan substitute to reduce salt content.
What Makes This Recipe a Winner
This Vietnamese Noodle Salad with Fresh Herbs is more than just a pretty bowl. Here’s why it’s sure to earn a regular spot on your table:
• Simple to make, even when time is short
• Uses everyday ingredients that are easy to find
• Refreshing and light, perfect for hot days or easy meals
• Great for meal prep since the parts can be made ahead
• Bursting with bold, fresh flavors and crisp textures
• Flexible enough to suit any protein or veggie preference
• Naturally free from gluten and easy to adapt for a fully plant-based diet
What sets this version apart is how everything comes together so smoothly. No soggy noodles. No bland bites. Just a bright, flavorful salad that feels as good as it tastes. Whether you’re serving guests or just making lunch for one, this dish hits the mark.
Essential Ingredients for a Successful Vietnamese Noodle Salad with Fresh Herbs
Before getting into exact amounts and techniques, it’s important to understand the core components that make this dish truly shine. Each plays a key role in building flavor, texture, and balance.
Vermicelli Noodles
These thin noodles are the foundation of the salad. Rice vermicelli is the most common and preferred type for its light texture and neutral flavor. Mung bean noodles, also known as glass noodles, can be used for a slightly different bite. Always soak rather than boil to maintain the right consistency.
Fresh Herbs
Cilantro, mint, and Thai basil are essential. They brighten the dish and bring the signature aroma and taste that define Vietnamese cuisine. These herbs aren’t just a garnish—they’re central to the flavor experience.
Crisp Vegetables
Shredded carrots, sliced cucumber, crisp lettuce, bean sprouts, and colorful bell peppers bring crunch, color, and nutrition. Thin cuts help them blend seamlessly with the noodles.
Protein
This salad is versatile. Add grilled chicken for something hearty, crispy tofu for a plant-based option, or go with shrimp or thinly sliced beef for variety. Each choice brings its own texture and flavor.
Nước Chấm Dressing
The heart of the dish. This tangy, sweet, salty, and slightly spicy sauce ties everything together. A good Nước Chấm lifts all the ingredients and turns the salad from simple to unforgettable.
Ingredients Needed
Here’s everything you’ll need to make this vibrant Vietnamese Noodle Salad with Fresh Herbs from scratch.
For the noodle base
• 12 ounces thin vermicelli noodles such as rice stick or mung bean variety
• 2 carrots, peeled and shredded
• 2 cucumbers, seeded and shredded
• 4 green onions, finely chopped
• 1 and a half cups fresh bean sprouts
• One third cup chopped fresh cilantro
For the dressing
• Half a cup fish sauce
• Half a cup seasoned rice vinegar
• 3 tablespoons sugar
• 2 cloves garlic, minced or pressed
• One quarter teaspoon crushed red pepper
Fish sauce plays a key role in building the depth of flavor in Nước Chấm. Choosing the right one makes all the difference in the final taste. If you want help selecting a good brand or understanding what to look for, this guide to choosing Vietnamese fish sauce is a great place to start.
To serve
• Fresh lime wedges for squeezing over just before serving
Feel free to adjust the vegetables based on what you have. The key is using fresh, crisp ingredients for the best crunch and flavor.
How to Make Vietnamese Noodle Salad with Fresh Herbs
Follow these step-by-step instructions for a perfect bowl every time.
- Place the vermicelli noodles in a large heatproof bowl. Pour boiling water over them until fully submerged. Let them soak for about 3 to 4 minutes or until soft but still springy.
- Drain the noodles and rinse them thoroughly under cold running water. This stops the cooking process and helps remove excess starch. Set them aside to cool completely.
- In a large mixing bowl, combine the cooled noodles with the shredded carrots, cucumbers, bean sprouts, chopped green onions, and cilantro. Toss gently to mix.
- In a separate bowl or a glass jar with a lid, whisk together the fish sauce, seasoned rice vinegar, sugar, garlic, and crushed red pepper until the sugar dissolves. This is your dressing.
- Pour about three quarters of the dressing over the noodle mixture. Use clean hands or tongs to toss everything gently but thoroughly so the flavors are well distributed.
- Taste and add more dressing if needed.
- Just before serving, sprinkle extra cilantro and green onions on top. Add a fresh squeeze of lime for brightness.
- If preparing in advance, store the components separately in the fridge. Only mix in the cilantro and dressing right before serving to keep the herbs fresh and the noodles from absorbing too much liquid.
This simple method keeps the salad crisp, fresh, and full of flavor with every bite.
Looking for something extra crunchy? Don’t miss the Asian Crunchy Salad
Want a bold finish? Drizzle it with our Sesame Ginger Dressing Recipe
A Detailed Guide to Choosing and Cooking Perfect Vietnamese Noodles
Choosing the right noodles and preparing them correctly makes all the difference in this salad. Here’s what you need to know.
Types of vermicelli noodles
Rice vermicelli noodles are the more common choice. They are thin, white, and become soft and slightly chewy after soaking. These are ideal for traditional Vietnamese salads.
Glass noodles, often called cellophane noodles or bean threads, are made using mung bean starch.. They cook up clear and slippery with a more elastic texture.
Both types work well, but rice noodles are usually preferred for their familiar texture and appearance in this type of salad.
How to prepare them the right way
Always place the dry noodles in a large bowl and pour hot water over themSoak them for 3 to 5 minutes until they become soft and pliable. Avoid boiling them in a pot, which can make them mushy or cause them to fall apart.
After soaking, rinse the noodles under cold water. This step is essential. It stops the cooking process, removes excess starch, and keeps the noodles from sticking together.
For meal prep or storage
If you’re making the salad ahead, keep the cooked noodles in a bowl of cold water until ready to assemble. This keeps them from drying out or clumping. Just drain and pat them dry before mixing into the salad.
The Sauce’s Secret: How to Make Authentic Nước Chấm Dressing
The heart of any great Vietnamese noodle salad is its dressing. Nước Chấm brings everything together with a punch of sweet, sour, salty, and spicy flavors.
Key ingredients
Fish sauce gives the dressing its bold umami depth. Look for a high-quality brand with fewer additives for the best flavor.
Seasoned rice vinegar adds brightness and a touch of sweetness. If using regular rice vinegar, consider adding a pinch more sugar.
Fresh lime juice provides sharp citrus flavor that balances the fish sauce perfectly.
Sugar helps round out the saltiness and acidity. White sugar works best but brown sugar adds a deeper note if preferred.
Minced garlic gives a strong aroma and flavor base.
Chili or red pepper flakes add heat that you can adjust to taste.
Water helps mellow the mixture so it’s not too intense.
How to make it
Mix the fish sauce, seasoned rice vinegar, lime juice, sugar, garlic, chili, and a bit of water together in a small bowl or jar. Stir or shake until the sugar dissolves completely.
Expert tips for perfect balance
Always taste and adjust. If it’s too salty, add more lime or sugar. If it’s too sharp, a little water can tone it down.
Never smell fish sauce straight from the bottle. Its aroma softens once mixed.
If avoiding fish sauce, use mushroom soy sauce, tamari, or a plant-based fish sauce as alternatives.
Fresh lime juice makes a big difference. Skip bottled versions if possible.
This dressing can be made ahead and kept in the fridge for several days. Shake before using as ingredients may settle.
Protein Options: From Grilled Chicken to Crispy Tofu
Adding protein turns this noodle salad into a full and satisfying meal. Here are two popular options along with a few quick alternatives.
Grilled or seared chicken
Marinate sliced chicken breast or thighs in a mix of minced garlic, lime juice, fish sauce, soy sauce, a bit of sugar, and neutral oil. Allow it to marinate for at least 30 minutes so the flavors can soak in.
Cook the chicken on a grill, in a cast iron skillet, or a frying pan over medium-high heat until golden and cooked through. Let it rest before slicing thinly for the salad.
For convenience, shredded rotisserie chicken also works well if you’re short on time.
Crispy tofu for a vegetarian option
Tofu is a standout choice when prepared right. Start by pressing extra-firm tofu for at least 15 minutes to remove excess moisture. Cut it into cubes.
Coat the tofu with olive oil, soy sauce, and cornflour to build a crispy layer. Bake in a 400°F oven for around 25 minutes or air fry until it turns golden and crunchy. Flip halfway for even cooking.
The result is a crisp exterior with a soft center that absorbs the dressing beautifully.
Other protein ideas
Grilled shrimp, thinly sliced beef, or even slices of cooked egg rolls make great alternatives. Keep the flavors simple to let the fresh herbs and dressing shine.
Vegetables and Herbs: Essential for Flavor and Crunch
The vegetables and herbs are what bring this noodle salad to life. Their texture and freshness play a big role in every bite.
Suggested vegetables
Use a variety of colorful, crisp vegetables to make the salad both beautiful and satisfying.
• Shredded carrots
• Sliced cucumber
• Shredded lettuce such as romaine or iceberg
• Chopped green onions
• Fresh bean sprouts
• Thinly sliced bell peppers in red, orange, or yellow
• Shredded red or green cabbage
• Shelled edamame
• Sliced radishes
Cutting techniques
Thin slices and fine julienne cuts help the vegetables mix easily with the noodles. This also makes the salad easier to eat. A mandoline slicer or a julienne peeler can save time and give consistent results.
Fresh herbs are vital
Don’t skip the herbs.Cilantro, mint, and basil are key to capturing the authentic taste of Vietnamese cuisine. Thai basil has a slight licorice note, while globe basil is milder. Add herbs just before serving to keep them bright and fragrant. These fresh greens are what give the salad its signature aroma and refreshing bite.
Expert Tips from Competitors
Creating an unforgettable Vietnamese noodle salad depends on getting the method right. These tried-and-true tips from top recipes will help you skip common errors and bring out the best in every bite.
Noodle preparation
Rinse cooked noodles under cold water to stop the cooking process and wash away excess starch.
Keep soaked noodles in a bowl of cold water if prepping ahead. This prevents them from sticking together.
Do not boil the noodles too long. Overcooking leads to mushy or broken strands.
Tofu preparation
Always press tofu before cooking to remove extra moisture. This helps it turn crisp and hold its shape.
Avoid crowding the pan or air fryer. Giving each piece space ensures even browning.
Coating tofu in a mix of soy sauce, oil, and cornflour creates a crisp outer layer with great flavor.
Vegetable preparation
A julienne peeler or mandoline slicer makes it easy to cut vegetables quickly and evenly.
Cutting the vegetables into thin, even slices helps them mix smoothly with the noodles and makes each bite more enjoyable.
Dressing tips
Pick a high-quality fish sauce for deeper flavor.
Resist the urge to smell it straight from the bottle. On its own, it has a bold scent, but it softens once mixed into the dish. Know the difference between seasoned and plain rice vinegar. The seasoned version adds sweetness.
Always use fresh lime juice. It’s brighter and more balanced than bottled options.
General tips
Be mindful of cooking heat. High heat sears proteins well, while gentle heat works for delicate items.
Always finish the dish with fresh herbs. They bring freshness and aroma that make the salad stand out.
Conclusion
Vietnamese Noodle Salad with Fresh Herbs is everything you want in a single bowl. It’s light, full of flavor, easy to make, and incredibly satisfying. With tender noodles, crunchy vegetables, and a tangy dressing, each bite brings freshness and comfort.
This recipe is perfect for busy weekdays, warm-weather meals, or when you want something that feels clean but tastes bold. Whether you add chicken, crispy tofu, or keep it all veggie, the result is always delicious. This Vietnamese Noodle Salad with Fresh Herbs is a go-to recipe for anyone who loves fresh flavors, easy prep, and satisfying meals that never disappoint.
If you try this Vietnamese Noodle Salad with Fresh Herbs, let me know how it turned out.. Drop a comment, leave a rating, or share your version on social media using the hashtag from our kitchen. I’d love to see what you create.
Back to our Summer Salad Recipes Guide
Frequently Asked Questions
1. What is in a Vietnamese noodle salad?
A Vietnamese noodle salad usually includes rice vermicelli noodles, fresh herbs like mint and cilantro, crisp vegetables such as carrots and cucumbers, and a savory-sweet dressing called Nước Chấm. Optional proteins like grilled chicken or tofu can be added for extra substance.
2. What is a Vietnamese rice noodle salad called?
It is commonly known as Bún, a term that refers to the rice vermicelli noodles used in the dish. Bún is often served cold with vegetables, herbs, and a flavorful dressing.
3. How do you make a simple noodle salad?
Start by soaking vermicelli noodles in hot water until soft, then rinse with cold water. Mix them with fresh vegetables and herbs. Prepare the dressing using fish sauce, lime juice, vinegar, sugar, garlic, and chili. Toss everything together and serve with lime wedges.
4. What is the dressing for rice noodle salad?
Nước Chấm is the classic dressing made by blending fish sauce, fresh lime juice, sugar, vinegar, minced garlic, chili, and a splash of water. It is tangy, slightly sweet, and deeply flavorful.
5. What herbs are in Vietnamese salad?
Common herbs include cilantro, mint, and basil. Thai basil adds a hint of licorice, while regular basil offers a milder flavor. These herbs are essential for the salad’s fresh and aromatic taste.
6. What veggies are in Vietnamese salad?
Typical vegetables include shredded carrots, sliced cucumber, bean sprouts, green onions, lettuce, bell peppers, cabbage, edamame, and radishes. Thin cuts help everything mix well with the noodles.
7. What to put in a Vietnamese noodle bowl?
Besides noodles and herbs, you can add grilled chicken, crispy tofu, shrimp, or even egg rolls. Fresh vegetables and Nước Chấm dressing tie everything together.
8. What to eat with Vietnamese noodles?
Vietnamese noodle salad is often served on its own, but it pairs well with fresh spring rolls, pickled vegetables, or a light soup. You can also serve it as a side to grilled meat or tofu dishes
9. Can I make this gluten-free?
Yes, Vietnamese Noodle Salad with Fresh Herbs can be made gluten-free by using rice noodles and tamari instead of soy sauce.
